Savory Mushroom and Gruyère Crêpes
Delicate French crêpes filled with a rich, earthy mixture of sautéed mushrooms and melted nutty Gruyère cheese. A sophisticated and comforting meal for two.
Make the crêpe batter
In a medium bowl, whisk together 1/2 cup all-purpose flour and 1 pinch salt. In a separate bowl, whisk 1 large egg, 1/2 cup milk, 1/4 cup water, and 1 tablespoon melted unsalted butter. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until the batter is smooth and lump-free. Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes. Resting helps the gluten relax for a more tender crêpe.
💡 Pro Tips:
- •Resting the batter makes the crêpes more tender and easier to cook.
- •A smooth batter prevents lumps in the finished crêpes.
Prepare the mushroom filling
While the batter rests, prepare the filling. In a large skillet, melt 1 tablespoon unsalted butter with 1 tablespoon olive oil over medium-high heat. Add 2 cups sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are browned and tender. Add 1/4 finely chopped onion or shallot and 1 clove minced garlic. Cook for 3-5 minutes, stirring, until the onion is soft and translucent (you can see through it) and the garlic smells pleasant (fragrant). Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
💡 Pro Tips:
- •Translucent means you can see through it, indicating it is soft.
- •Fragrant means it smells good and aromatic.
- •Browning the mushrooms adds depth of flavor to the filling.
Finish filling and cook crêpes
Pour 1/4 cup dry white wine or vegetable broth into the skillet with the mushrooms, scraping the bottom of the pan to loosen any browned bits (this is called deglazing). Let the liquid simmer (cook gently just below boiling, with small bubbles) for 1-2 minutes until it has reduced (cooked down and become thicker). Remove from heat. Now, cook the crêpes. Heat a crêpe pan or non-stick skillet over medium heat. Lightly grease with butter. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges are set and the bottom is lightly golden. Flip and cook for another 30-60 seconds. Stack cooked crêpes on a plate. Repeat with remaining batter, making about 4-6 crêpes.
💡 Pro Tips:
- •Deglazing adds rich flavor to the sauce.
- •Simmer means to cook gently just below boiling, with small bubbles.
- •Reduced means cooked down to be thicker and more flavorful.
- •The first crêpe often doesn't turn out perfect; consider it a test run!
Assemble and serve
Lay a cooked crêpe flat. Spoon an equal amount of mushroom filling onto one half of the crêpe. Sprinkle with 1/2 cup shredded Gruyère cheese. Fold the crêpe in half, then in half again to form a triangle. Repeat with remaining crêpes and filling. You can return the assembled crêpes to the warm skillet for 1-2 minutes per side to melt the cheese further, or briefly bake them. Serve immediately, garnished with fresh thyme or parsley.
💡 Pro Tips:
- •Assembling just before serving ensures the crêpes are warm and the cheese is melted.
- •Serving immediately ensures the best taste and texture.
- Medium bowls (for batter and filling)
- Whisk
- Crêpe pan or non-stick skillet
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a perfectly smooth batter, you can blend it in a blender after mixing, then rest.
- 💡Ensure your pan is hot enough for cooking crêpes quickly, but not so hot that they burn.
- 💡These crêpes can be prepared ahead of time. Store cooked crêpes layered with parchment paper in the refrigerator. Reheat gently in a pan or microwave. Make the filling fresh.
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